Figure 7.

Enzymatic properties of PelA. (A) The influence of Ca²⁺ was tested by using various concentrations of CaCl₂ in 50 mM Tris⋅HCl (pH 8) and 0.2% polygalacturonic acid. The cation requirement was confirmed by the addition of 1 mM EDTA. (B) The influence of the degree of pectin methylation on rPelA activity. Activity of rPelA on polygalacturonic acid (PGA), citrus pectins (CP) with a degree of methyl esterification from 26% to 89%, and apple pectin (AP) was determined by the standard assay condition.